My father was a man that could take an unstocked kitchen and make a gourmet meal. I watched him make these biscuits when we were out of milk. Just amazing!
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.
Per Serving: 128 calories; protein 2.2g; carbohydrates 16.2g; fat 5.9g; sodium 323.9mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.